Crunchy Chicken Drumettes

Crunchy Chicken Drumettes
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  • ¼ cup soy sauce
  • Hot honey mustard (or Dijon mustard flavored with honey) for dipping
  • 1 Tbs. minced scallions
  • 1 large egg
  • 1 Tbs. minced fresh cilantro
  • ½ tsp. freshly ground black pepper
  • 1 Tbs. minced fresh ginger (unpeeled)
  • + 5 more ingredients
    • About 2-½ quarts canola or other vegetable oil
    • 1-½ cups water chestnut powder (Guang Xao and Chi-Kong are good brands) or cornstarch
    • 1 Tbs. minced garlic
    • 24 very cold chicken drumettes or whole wings
    • 2 Tbs. dry sherry

If using whole wings, cut off and discard the wing tips and the middle part of the wing, saving the first section; this is the drumette. Cut around the tip of the smaller end of the drumette to release the skin and meat. With your fingers, pull the meat down toward the larger end, cutting through...

View full recipe at Fine Cooking


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